To boil all manner of small Sea or Land Fowl

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Boil the fowl in water and salt, then take some of the broth, and put to it some beefs-udder boild, and slic’t into thin slices with some pistaches blanch’d, some slic’t sausages stript out of the skin, white-wine, sweet, herbs, and large mace; stew these together till you think it sufficiently boiled, then put to it beet-root cut into slices, beat it up with butter, and carve up the Fowl, pour the broth on it, and garnish it with sippets, or what you please.